September 9, 2015

Jalapeno Cheddar Honey Cornbread


I am seriously going nuts right now.  I got a new computer and apparently Apple decided to change the way you scroll.  If you scroll up it goes down and down goes up.  I finally figured it out and then I had to use my old computer since some of my stuff is still saved on it.  Now it's like - what way am I supposed to scroll . . . how hard can it be . . . I'm so confused :) ha ha.  

This was the first "savory" cornbread recipe I have ever attempted.  The "savory" part is the cheese and jalapeños, but I still added plenty of sweetness to this recipe with brown sugar, sugar and honey!  WOW, the honey flavor is my favorite mixed with the savory ingredients.  I had no idea I would love this moist cornbread as much as I did.  The flavor . . . holy cow - SO GOOD.  It's not spicy at all, but the jalapenos give the bread the most amazing unique flavor.  
Jalapeno Cheddar Honey Cornbread
From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

1 1/4 c. cornmeal
3/4 c. flour
3/4 tsp. baking soda
3/4 tsp. salt
1/4 c. light brown sugar
1/4 c. sugar
1 medium jalapeno, ribbed, seeded and finey chopped
1 1/4 c. grated Cheddar cheese
1/4 c. (4 Tbl.) unsalted butter, melted
1/4 c. honey
1 c. buttermilk
2 large eggs

Preheat oven to 350 degrees.  In a medium bowl, combine cornmeal, flour, baking soda, salt, brown sugar, sugar, chopped jalapeno and the grated cheese; set aside.  In a separate small bowl, whisk together the melted butter, honey, buttermilk and eggs.  Add wet ingredients to dry and stir together just until combined.  Pour into a greased 8x8-inch baking pan.  

Bake for 35 minutes or until a toothpick inserted in the center comes out clean.  Tent with a piece of foil if it gets too brown (I usually do this about 25 minutes in).


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4 comments:

  1. I substituted Masa for the cornmeal and gf flour for the flour and the rest was the same. It was DELICIOUS! It tasted exactly like the cornbread that you get at Q 39 in Kansas City, MO with your BBQ. I will definitely make this again! Thank you so much for the recipe!

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    Replies
    1. So glad to hear!! Thanks for the great substitution ideas.

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  2. Hi, I'm making this but only have a 4 oz can of diced jalapenos. How much of it should I use?

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    Replies
    1. I've never used canned jalapeños, but I would use 1Tablespoon or maybe a little less.

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